Chocolate truffles

 

12 oz of organic DARK (85%) chocolate

1 2/3 cup raw cashews

10 medjool dates, pitted and chopped

1/2 teaspoon sea salt

¼ shredded, raw coconut, cacao powder or cacao nibs (optional)

 

DIRECTIONS:

Heat chocolate in a double boiler (Boil some water and then put another pot into the boiling water.  The chocolate goes into the 2nd pot.).  Meanwhile, chop the cashews using a food processor.  Reserve 2/3 of them in a separate bowl.  Blend the remaining cashews with 2/3 cup water and salt in a food processor until completely blended and creamy. Pour mixture into a separate bowl.

Add the dates to the food processor and chop until it becomes paste like in a ball.  Fold together melted chocolate, cashew mixture and dates.  Refrigerate until firm., approximately 30 minutes.  Stir halfway through cooling  to ensure even cooling.

Roll into bite sized balls.  You can leave plain, or roll balls in the extra cashew, shredded coconut, cacao powder or cacao nibs.  Refrigerate until ready to serve.

 

Try not to eat all the truffles all at once! ;-)